Orange Cashew Broccoli

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  • 1 head of broccoli, stemmed and cut into florets
  • 1 tbsp olive oil
  • 1 tsp grated ginger
  • 1 garlic clove, minced
  • 1 tbsp water
  • 1 naval orange, juiced
  • 1 tbsp tamari (or soy sauce if not gluten-free)
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 tbsp unsalted cashews (raw or dry roasted work)
  • pinch of red pepper flakes


  1. In a large pot or wok add olive oil and heat over medium heat.
  2. Add in broccoli, ginger and garlic and saute until broccoli is coated.
  3. Add in water and cover pot to allow broccoli to steam for 3 minutes.
  4. Remove lid and add in orange, tamari, rice wine vinegar, sesame oil and cashews.
  5. Saute for 5 minutes to char broccoli slightly and allow it to absorb the sauce.
  6. Eat! Will keep for several days in the refrigerator if you don’t eat the whole recipe in one sitting…which I usually do.